This baked shakshuka is cozy, smoky, and full of flavor. Butter beans replace eggs for a plant-based twist, while sun-dried tomatoes and spices bring depth. Perfect with bread, pesto, or a spoonful of yogurt. A fuss-free one-pan meal you’ll keep coming back to - any time of day.
Ingredients
- 80 ml olive oil
- ½ red onion chopped
- ½ red bell pepper chopped
- ½ aubergine chopped
- 1 x 400 g tin of tomatoes
- 230 g tinned butter beans drained
- 4 sundried tomatoes chopped
- ½ teaspoon sweet paprika
- Pinch of cayenne pepper
- Pink Himalayan salt and black pepper to taste
To serve
- Handful of chopped parsley
- Good-quality shop-bought bread
- Drizzle of pumpkin seed pesto
- Dollops of plant yoghurt shop-bought or home-made
- Lemon wedges
- A few cherry tomatoes to garnish (optional)
- A few endive leaves to garnish (optional)
Instructions
- In a medium pan, heat the oil and fry the onion, pepper and aubergine with a tiny pinch of salt for 10–15 minutes. It is important you use a good amount of oil here to get it going and to make sure that the veggies soften properly.
- Then add the tomatoes, beans, sundried tomatoes and all the spices and seasoning, give it a good stir and leave on a medium heat, covered, for 10 minutes.
- Check on the mixture when the time is up, give it a stir and leave for another 10 minutes.
- By now the shakshuka should be done, the liquid should have mostly cooked off and turned sticky and there should be a smoky gorgeous mixture in your pan.
- Serve immediately from the pan with a good sprinkle of chopped parsley, avocado slices, home-made bread for dipping and if you have some pumpkin seed pesto, get that in too, along with some plant yoghurt and lemon wedges to squeeze over.